Eight-Grain Granola
- 2 cups old-fashioned rolled oats
- 1 cup kamut flakes or kamut puffs
- 1 cup spelt flakes
- 2 tablespoons black quinoa
- 2 tablespoons millet
- 2 tablespoons buckwheat groats
- 1 tablespoon teff (an African cereal grain)
- 1 tablespoon amaranth
- 3/4 cup honey
- 1/2 cup granulated raw sugar
- 2 teaspoons sea salt
- 3/4 cup canola oil
- 1/4 cup Marcona almonds
- 1/4 cup seedless raisins
- 1/4 cup dried apricots, coarsely chopped
- 1/4 cup dried currants
- 1/4 cup dried cranberries
- Heat oven to 250 degrees.
- Line a large baking sheet with parchment paper, and set aside.
- In a large bowl, combine oats, kamut, spelt, quinoa, millet, buckwheat, teff and amaranth.
- In a separate bowl, whisk together honey, sugar, salt, oil and almonds.
- Add to the bowl of grains and mix until well combined.
- Spread mixture evenly across baking sheet.
- Bake for 45 minutes to 1 hour, stirring every 15 minutes, until golden brown; the mixture will still be soft and wet, but will become firm and crisp as it cools.
- Remove from heat and mix in raisins, apricots, currants and cranberries, then cool completely.
- If necessary, break up clumps into smaller pieces.
- Store in an airtight container for up to 1 week.
oldfashioned, kamut flakes, spelt flakes, black quinoa, millet, buckwheat groats, cereal grain, amaranth, honey, sugar, salt, canola oil, marcona almonds, raisins, dried apricots, currants, cranberries
Taken from cooking.nytimes.com/recipes/1014557 (may not work)